Fresh Caught Fish Cooking Preparation

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with a pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing it in order to remove the slime and possible bacteria that can cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning your fish avoid rough treatment. Wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to take long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak your clean fish fillets in freshwater for too long, as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing your hands before touching the fish is also important. No matter what type of fish or the cooking technique used, one golden rule is always to be followed. Whether it is whole or not, cook exactly 10 minutes for every inch measured or until it floats if you are deep frying. 15 minutes should be allotted to fish enclosed in foil or sauce baked, double the time for frozen fish.

Allow extra time if the fish will be baked while packed in aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or run the wrapped fish under cold water.